Find out what European restaurants to try in Isola Vulcano. According to the Ancient Greeks, the god Hephaestus used Isolo Vulcano as sort of his own private blacksmith shop. Here you can clamber up volcanoes like Scalata al Cratere and rejuvenate in the warm and gooey sulfur mud baths of Laghetto di Fanghi. Kayaking is a popular way to take in the beauty of Vulcano’s grottoes and coastlines.
Things to do in Isola Vulcano
3 based on 78 reviews
La Pizzeria Mari del Sud, nell'esclusiva location dell'Hotel Mari del Sud Resort, incastonata nell'incantevole Baia di Ponente, aperta a pranzo e a cena, offre pizze realizzate con le migliori farine ed i migliori ingredienti, cotte nel forno a legna. La
Great food for lunch and dinner right at the black sand beach. The antipasti buffet in the evening is outstanding and the pizza also really good. They also welcome guests for dinner who do not stay at the hotel.
3 based on 325 reviews
Found by chance during our sailing trip over Aeolian Islands - and we repeated our visit. Delicious food and great wine, very pleasant environment. Only the service is a bit slow however this really does not matter if you are on holiday down in the south of Italy :). We will come back again.
4 based on 56 reviews
Excellent service and food. We had fish and salads. All fresh and very delicious. The staff quite helpful but slightly overpriced. Another minus is that we had to book early because the resortwas overcrowded. Booking everything in advance makes it less relaxing for holidays but at the end it was nice without looking too much around.
3 based on 454 reviews
After hiking up and down the Volcano crater I came here for lunch, since the place near the harbour looked pleasant and with a lot of space between the tables, which I always like. There is outdoor and indoor seating. Service was friendly and professional.My choice had been a 'Insalata Tirrenica', with canned tuna, boiled potatoes, crisp bread, tomatoes, capers and a lot of oregano. If I missed something it was onions. Olive Oil (from Barbera) and Aceto Balsamico were brought separetely to the table.Afterwards I had an espresso, which is from the roastery 'Maimone' in Messina. Asking for the bill, I was surprised how reasonable the prices were.What fascinated me also was the 'Stevenson' name of the place. With the bill comes a business card, on which a part of the story is mentioned: of a Mr. James Stevenson, born in Wales 1822, who in 1870 bought land on Volcano to produce malmsey wine.
4 based on 315 reviews
We got there purely by an accident, after renting a "car" to go around Vulcano, but were very glad we ended up there. It's a family place, the food was not elaborate at all but tasted really great - we had two pasta dishes and two fish dishes, and I cannot find fault with any of them. The staff were very friendly. If you're exploring Vulcano, this restaurant is strongly recommended.
4 based on 402 reviews
Therasia Resort Sea & Spa and Giuseppe Biuso, began collaboration in 2016, and have since gained significant acknowledgments. The young chef personally manages "Il Cappero" where the chef best expresses his vocation with gourmet cuisine. The flavours of t
I donât often give five stars in my review but Our dinner at the Cappero combined what I valued the most: passion, creativity and ability to transcend local simple cuisine into a journey. The location is breathtaking overseeing the straight between Vulcano and Lipari, fully exposed to sunset. Too bad the chilly cloudy evening did not enable us to take full advantage of it. That was the only main drawback.Our seven course exploration menu (portions are small enough so that such gastronomic journey is undertaken at the expense of sense of guilt) let us travelled through mainly seafood creations (one can argue that most Sicilian and island cuisine was actually more earthy than maritime on old days ...but thatâs a detail) that included a colourful and funny composions of seafood tartares, urchin sorbet (no kidding, quite powerful or the palate, for some maybe even too strong) brioche and slow steamed octopus. We are usually not big pasta fans but the special wheat spaghetti with a oyster-citrus sauce were to die for. A special mention also to the revisited âSicilian topped up breadâ, which shows that a real artist can transform something simple into a great dish. The service was impeccable and conveyed the passion of the staff for their creation and their land. Too often (south) Italian cuisine is still relying on the ingredients of such diverse bonanza land with a certain lack of creativity, but not the Cappero! Thank you for your passions and creativity. Michelin might even think of doubling up on stars in my view.
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